Tomato Bisque and Grilled Cheese

There is a short list of things I have been passionate about my entire life. A Grilled Cheese sandwich is one of them. As a kid it was one of the few things a picky eater little me would eat, and as an adult it’s one of the few things that can calm me down. Especially during uncertain times like these. A perfect grilled cheese is like a hug from your grandma, or whomever is “your person,” when you need it. Sorry to Birdbelly husband, but he knows my grandma, and would probably agree! 

Jump to Recipe

As I got older, my taste buds changed. I now crave “adult” grilled cheeses, with good bread and real cheese. I also want them with a homemade tomato bisque. Something little me would have never eaten. Like why would I eat a bowl of “tomato sauce.” Although, I truly believe that had I eaten this tomato bisque as a child, I would have been on board, but my parents may disagree (haha). 

Yet, to be a perfect combination, it still has to be quick and easy. I’ve had grilled cheeses down for a while, but coming up with a perfect bisque to go with it took a lot of thinking and researching. I do love reading cookbooks, and recipes online, even if I have no intention on cooking it. It’s a quick read and helps me learn techniques and flavor profiles. I knew right away that roasting my tomatoes was out. Good fresh tomatoes aren’t readily available year round and it takes the ‘quick’ part out of it. So I went to canned, but to do canned, it has to be San Marzano. I’ve watched enough Food Network to know this is the cream de la crème. After that its really quite simple. Read on…:)

The Process:

Bisque

Starting with the Tomato Bisque, because even though it’s quick, it’s not grilled cheese quick. 

In a Dutch oven or heavy bottomed pot, add oil over medium heat, with the onions. Cook until translucent, stirring so they don’t burn. Then add the garlic, add in all of your seasonings, rosemary*, and bay leaves, cook until fragrant about 1-2 more minutes. 

*I used one small sprig of fresh rosemary. It was a bit too much for birdbelly husband, but I enjoyed it. You can also substitute ½ tablespoon of dried rosemary, just crush it a bit before adding to the pot. 

Then add in your tomatoes, and broth. Bring to a boil for a few minutes, and then down to a simmer for 25, covered.

Remove the bay leaves, and rosemary stem (if used). Then remove from heat. Using an immersion blender, blend to your desired consistency. Stir in the heavy cream and serve!

Grilled Cheese

Onto the grilled cheese, right now I am making A LOT of grilled cheeses. Since I’m stuck at home, I’ve been baking the bread fresh too so they are on level, like….1 million.

Anyway, take two slices of good store-bought bread, or fresh and completely cover one side with butter. Yes, real butter. Then, using fresh or shaker parmesan, grate/sprinkle over the butter, and press it in a little with your fingers or a knife. The cheese on the outside is for flavor and texture.  It may be familiar to you, when a hot grilled cheese hits a plate, the steam softens the bread…this will avoid that and keep it crispy!

Place a non-stick skillet, on medium-low heat and put one slice butter side down, then 3 slices of cheese. I use a combination of cheddar and provolone, and then top with remaining slice, butter up. Cover with lid, checking the toastyness (yep, it’s a word). The goal is to have your good cheese melted at the same time the bread reaches the golden color. About 4 minutes. Flip, and repeat.

Enjoy!

These recipes are perfect together, or on their own!

Recipe:

xoxo,

birdbelly

And for fun…Behind the (messy) scenes, with Jack.